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Chicken Salad In Cream Puff Bowl

southern.chef's picture
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Celery seeds 1⁄4 Teaspoon
  Salt 1 Dash
  Eggs 2
  Shredded lettuce 1 Cup (16 tbs)
  Chicken 1 Cup (16 tbs)
Directions

Combine water and butter in a medium saucepan, bring to a boil.
Combine flour, celery seeds, and salt, add to butter mixture, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove pan from heat, and let mixture cool 4 to 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition, then beat until dough is smooth.
Spread dough evenly in a greased 9-inch pieplate, covering bottom and sides.
Bake at 425° for 15 minutes; reduce heat to 325°, and bake an additional 25 minutes.
Cool on a wire rack away from drafts.
Carefully remove puff bowl from pieplate, and place on a serving platter, if desired.
Arrange lettuce around inside edge of puff bowl.
Fill with chicken salad, garnish with cherry tomatoes and parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
6

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